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SWEDISH PANCAKES

My mother used to make Swedish pancakes for breakfast on some special mornings when I was a young child growing up in Canada. As I got older, she taught me how to make them and it became my specialty. Now my children have mastered the art and long for the mornings that we make them together.

Ingredients

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Preparation

1. Beat eggs together till thickened yellow, then stir in milk;
2. Mix in dry ingredients until mixture is smooth;
3. Add in lemon or orange zest for flavoring;
4. Use a tablespoon of cooking oil in an electronic fry pan @400 degrees;
5. Ladle in pancake mixture (now with a consistency of chocolate milk) and tilt the pan to cover the entire bottom - you only want the mixture to cover approximately 3mm of the bottom otherwise the pancake will be too thick;
6. Let pancake cook for approximately 2 minutes until bubbles stop forming and top solidifies;
7. With edge of spatula or flipper cut pancake down the center (in order to handle better) and flip over;
8. Bake on other side for approximately 30 seconds until lite brown;
9. Remove from heat and serve by sprinkling icing sugar and lemon juice or spreading jam on them;
10. Consider doubling or tripling recipe if you have more than 4 people.